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30篇 您的检索式：作者名="MALEKI T"

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	题名	作者	年代	出处	被引量
1	Allergenicproperties of roasted peanut allergens may be reduced byperoxidase 显示文摘	CHUNG S Y MALEKI S J CHAMPAGNE E T	2004	J Agric Food Chem2004，52，：	1
2	Polyphenoloxidase/caffeic acid may reduce the allergenic properties of peanutallergens显示文摘	CHUNG S Y MALEKI S J CHAMPAGNE E T	2005	Sci Food Agric2005，85，：	1
3	Efficacy of Elaeagnus an- gustifolia topical gel in the treatment of symptomatic oral lichen planus显示文摘	Beigom T J Anbari F Maleki Z	2010	J Dent Res2010，4，1：	1
4	The effects of roasting on the allergenic properties of peanut proteins显示文摘	MALEKI S J CHUNG S Y CHAMPAGNE E T	2000	Journal of Allerzv and Clinical Immunology2000，106，4：	1
5	The effects of roasting on the allergenic properties of peanut proteins 显示文摘	Maleki S J Chung S Y Champagne E T	2000	The Journal of Allergy and Clinical Immunology2000，106，4：	1
6	Allergenic properties of roasted peanut allergens may be reduced by peroxidase显示文摘	CHUNG S Y MALEKI S J CHAMPAGNE E T	2004	Joumal of Agricultural and Food Chemistry2004，52，14：	1
7	The major peanut allergen,Ara h 2, functions as a trypsin inhibitor, and roasting enhances thisfunction显示文摘	MALEKI S J VIQUEZ O JACKS T	2003	Allergy and Clinical Immunology2003，112，1：	1
8	Allergic and biophysical properties of peanut proteins before and after roasting 显示文摘	Maleki S J Chung S Y Champagne E T	2001	Food Allergy Intolerance2001，，2：	1
9	A combinedproteomic and transcriptomic approach shows diverging mo-lecular mechanisms in thoracic aortic aneurysm developmentin patients with tricuspid and bicuspid aortic valve 显示文摘	KJELLQVIST S MALEKI S OLSSON T	2013	MolCell Proteomics2013，12，2：	1
10	The effects of roasting on the allergenic properties of peanut protein显示文摘	Maleki S J Chung S Y Champagne E T	2000	Allergy Clin Immunol2000，106，4：	1
11	Synthesis of mechanicallyreinforced silica aerogels via surface-initiated reversible addition-fragmentation chain transfer (RAFT) polymerization 显示文摘	Maleki H DurSes L Portugal A T	2014	Journalof Materials Chemistry A2014，3，：	1
12	Allergenic properties of roasted peanut allergens may be reduced by peroxidase显示文摘	Chung S Y Maleki S J Champagne E T	2004	Agric Food Chem2004，52，：	1
13	The effect of roasting on the allergenic properties of peanut proteins显示文摘	Maleki S J Chung S Y Champagne E T	2000	Journal of Allergy and Clinical Immunology2000，106，：	1
14	Allergenic properties of roasted peanut allergens may be reduced by peroxidase显示文摘	Chung S Y Maleki S J Champagne E T	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
15	Indirect kinetic spectrophotometric determination of hydroxylamine based on its reaction with iodate 显示文摘	Afkhami A Madrakian T Maleki A	2006	Anal Sci2006，22，：	1
16	The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function显示文摘	MALEKI S J VIQUEZ O JACK T et a l	2003	Journal of Allergy and Clinical Immunology2003，112，1：	1
17	Allergenic properties of roasted peanut allergens may be reduced by peroxidase显示文摘	CHUNG S Y MALEKI S J CHAMPAGNE E T	2004	52(14): 4541- 45452004，52，14：	1
18	The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function显示文摘	MALEKI S J VIQUEZ O JACKS T	2003	Allergy Clin Immunol2003，112，1：	1
19	Allergenicproperties of roasted peanut allergens maybe reduced by peroxidase显示文摘	Chung S Y Maleki S J Champagne E T	2004	Agric Food Chem2004，52，：	1
20	Magnetic trackingsystem for radiation therapy显示文摘	LOKE W F CHOI T Y MALEKI T	2010	IEEE Trans Biomed CircuitsSyst2010，4，4：	1

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